I’ve been making these delicious muffins for years now, and they are still one of my favorites. From the time my daughter was 15, she was even making these ahead and freezing them for an on-the-go breakfast on the way to school.
- 2c Quaker Oat Bran
- 1c Chrome Supps Chrome Whey in Vanilla Ice Cream
- 2tbsp baking powder
- 1/4tbsp salt
- Cinnamon or spices as desired
- 2 egg whites, slightly beaten
- 1c + 2tbsp unsweetened almond milk
Preheat oven to 425. Line muffin pan with baking cups or spray with non-stick spray.
Stir all dry ingredients in a mixing bowl. Add wet ingredients and mix well. Add mixture to muffin pan, and bake for 13-15 min or until toothpick comes out clean. Be careful not to overbake, or they will be dry.
I always add some sort of flavor to these muffins whether it be 1/2c pumpkin, 1/2c unsweetened apple sauce, 1/2c mashed ripe banana, or 1/2c blueberries. I recently added fresh cranberries and orange zest, and they we oh so delicious. The fruit adds tons of flavor and moisture. Pump up the flavor even more with Capella Drops. They make a HUGE difference in the flavor, and offer tons of variety. I rarely make the same flavor twice in a row.
Nutritional info per muffin (base recipe before flavor additions), makes 12 servings
- Calories: 99
- Fat: 1.8g
- Carbohydrates: 10g
- Protein: 11.4g
- Sugar: 1.2g
This recipe is courtesy of Susie Lovaglio. Susie is an American Muscle Supply Athlete and a TEAM Warrior Within competitor. Find out more about Susie on her Facebook page.